MEDITERRANEAN MUFFULETTA SHRIMP AND PASTA
RECIPE TYPE
Pasta, Seafood
SERVES
Serves 4 to 6
Prep Time: 10 min
Cook Time: 10 min
Ingredients
INGREDIENTS
1 pkg (500 g) Longo’s Artisan Pasta |
1/4 cup Longo’s Extra Virgin Olive Oil |
3 cloves garlic, minced |
1 pkg (454 g) Longo’s Frozen Raw |
21/25 Shrimp, thawed, peeled and tails removed |
1/4 cup chopped fresh parsley |
1/2 tsp Longo’s Crushed Chili Pepper Sauce |
1 cup Longo’s Mild Muffuletta |
2 cups Longo’s Baby Arugula |
Fresh grated Parmesan cheese (optional) |
Directions
DIRECTIONS
Boil pasta in large pot of boiling salted water for about 10 minutes or until pasta is al dente. Drain well; return to pot.
Meanwhile, heat oil in large skillet over medium heat. Cook garlic for 1 minute. Add shrimp, parsley and chili pepper sauce; cook for 4 minutes or until shrimp are firm and pink. Remove from heat and stir in muffuletta. Toss with pasta and baby arugula until well coated. Sprinkle with cheese, if using.
NUTRITIONAL INFORMATION
NUTRITIONAL INFORMATIONPer serving: 430 calories
Protein 19g | Fibre 5g |
Fat 10g | Sugar 0g |
Carbs 66g | Sodium 800mg |
